Roasting a Bell Pepper in an Electric Oven
Want to give your bell pepper a little extra zing? Don’t have access to a grill or open flame? This guide can help.
Roasting bell pepper can unleash a mass of flavors that are too often overlooked in dishes using this ingredient. Use roasted bell pepper in salads, as garnish for main dishes, as an ingredient in stuffings, or as a side. Use your imagination and see where it takes you. You’ll find that no matter what color of bell pepper, whether it be green, yellow, orange, or red, roasting will unlock new flavors and new ideas!
1. Set your oven to broil. Make sure that you place your metal oven rack as close to the top of the oven as possible.
2. Place the bell pepper on a small oven-safe tray or cookie sheet. If you don’t have a tray or sheet, you can use aluminum foil.
3. Once the oven is pre-heated, place the bell pepper on the upper rack in the oven.
4. Broil/roast the pepper until its skin becomes blackened. This time will vary from oven to oven, pepper to pepper, and based on altitude. Watch the pepper carefully, checking it every few minutes.
5. Flip the pepper. You will see that the non-exposed parts of the pepper are not blackened. Continue to periodically flip the pepper and rest it in different positions. Try to cook the pepper as evenly as possible.
6. Continue cooking the pepper until it is completely blackened on the outside. Remove the pepper from the oven.
7. Once the pepper cools, use a small, sharp knife to remove the now-black and charred skin.
8. The moist flesh on the inside (some black) is ready to be prepared and served as you wish.
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